Japanese Parsley Cheesecake | RICARDO

Japanese Parsley Cheesecake | RICARDO

www.ricardocuisine.com

Our inspiration for this recipe was Japanese cheesecake, the light and jiggly cake which has a mousse-like consistency that floats on your tongue like a soufflé.

Keywords

  • japanese cheesecake
  • jiggly cheesecake
  • parsley cake
  • cake recipe
  • baking with herbs
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Ingredients

  • 1/2 cup (75 g) unbleached all-purpose flour
  • 3 tbsp cornstarch
  • 1 pinch salt
  • 1/2 cup (125 ml) milk
  • 1 cup (45 g) flat-leaf parsley, finely chopped
  • 1 block (250 g) cream cheese
  • 1/4 cup (55 g) butter
  • 1 tbsp (15 ml) lemon juice
  • 6 eggs, separated
  • 3/4 cup (160 g) sugar

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